3 cups water
1/2 teaspoon salt
1 1/2 cups Arborio rice or short-grained rice
1/4 cup margarine
1 cup fresh mushrooms, such as porcini and/or button
12 purple or white boiling onions, peeled and halved
1 medium Vidalia or other sweet onion such as Maui or Walla Walla, cut into 8 wedges
2 cloves garlic, minced
1 14 1/2-ounce can vegetable broth
3/4 cup grated soy Parmesan

In a medium saucepan, combine water and salt; bring to a boil. Remove saucepan from heat; stir in rice. Let stand, covered, 30 minutes. Rinse rice with cold water; drain well. Set aside.

Preheat oven to 325 degrees. In a large skillet melt margarine. Cook 1/3 of the mushrooms in hot margarine until tender. Remove from skillet with a slotted spoon and set aside.

Cook remaining mushrooms, boiling onions, Vidalia onion, and garlic in remaining hot margarine in the skillet until mushrooms and onions are tender. Add rice. Cook and stir over medium heat 4-5 minutes more or until rice is golden.

Carefully stir the vegetable broth into the rice mixture. Bring to a boil. Transfer rice mixture to a 2-quart soufflé dish or casserole.

Bake, covered, for 25-30 minutes or until rice is tender and liquid is absorbed. Fluff with a fork.

Stir in 2/3 cup of the soy Parmesan. Sprinkle remaining soy Parmesan and reserved mushrooms over top. Return to oven. Bake, uncovered, for 5 minutes until cheeze turns slightly golden. Garnish with fresh herb sprigs, if desired. Makes 6-8 side dish servings.

Per serving: 308 calories 12 grams fat